8 x Chicken portions (drumsticks and thighs, skin removed)
2 tbsp olive oil
1 large onion chopped
2 red peppers roughly chopped
3 cloves minced garlic
1/2 cup black olives chopped
3 tbsp tomato paste
2 x 410g tins of diced tomatoes
1/2 tsp dried red chilli flakes,
1 tsp dried sage if you can get fresh use 6 sprigs
1 tsp garlic and herb spice
4 sprigs of fresh Rosemary
1 cup dry white wine ( optional ) substitute 1 cup chicken stock if not using wine
In a large saucepan add olive oil, brown chicken for 5 minutes.
Add garlic, onion, red pepper, herbs and spices and saute further until onions are tender. Add tomato paste, chopped olives, wine/chicken stock cook a further 2 minutes.
Add tin tomatoes.
If the sauce is too thick add a little boiling water.
Simmer for 30 – 35 minutes on low heat. Serve with whole brown mushrooms in cream sauce**
**Whole Brown mushrooms in Cream Sauce
2 Punnets whole brown mushrooms wiped clean
3 tbsp garlic & parsley butter
3 sprays lemon juice (bottled)
Garlic Salt, black pepper, Aromat, garlic and herb seasoning according to taste, 2 tbsp chopped parsley
Sauté the mushrooms stir frying them in the butter, add spices, add lemon juice, parsley and sauté in the pan for 6 minutes or until tender.
Add ½ cup of fresh cream to pan and heat through.
Garnish with chopped parsley.
Adapted the recipe from Internet
Prepared, tried and tested by Gail Haselsteiner
October 30, 2016
Adapted, prepared, tried and tested by Joyce Gonin
After a tough Sunday at work, I adapted Gail Haselsteiner’s Chicken Cacciatore recipe to what I had at home.
Skinless, boneless chicken breasts were used
I substituted 2 large pinches of dried Provencal herbs for the herb spice and left out the chile flakes.
The wine I used was Groot Constantia Sauvignon Blanc for a taste of home.
I served it with Basmati rice and we enjoyed the meal very much. Thank you Gail.